Coconut Lime Mussels

Coconut Lime MusselsMussels are incredibly easy to cook and this recipe capitalizes on that fact. Using a handful of simple ingredients and a few straightforward cooking steps, you’ll have a light but really satisfying meal on the table in 30 minutes.

The mussels swim in a creamy coconut broth spiked with shallot, garlic, ginger and lime juice. It can be sipped like soup or soaked up by cauliflower rice. Although perfectly delicious as is, this recipe can be expanded in a variety of ways. Make it spicy by adding a sliced Thai chile or a drizzle of hot sauce; make it meaty by sautéing bacon or sausage with the shallot; make it green by adding a few handfuls of spinach leaves. However you serve it, you’ll love the flavor and the quick prep time.

Serves: 4

Time in the Kitchen: 30 minutes



  • 2 tablespoons coconut oil or butter (30 ml)
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon finely chopped ginger (15 ml)
  • 1 red bell pepper, finely chopped or cut into thin strips
  • 1 can (13.5 ounces/ 400 ml) coconut milk
  • 3 tablespoons lime juice (45 ml)
  • 2 to 2 1/2 pounds of mussels (1 kg), scrubbed and bearded
  • 1/4 cup finely chopped parsley or cilantro (60 ml)
  • Sea salt


In a deep pot heat the coconut oil/butter over medium heat.

Add shallots and saute for 3 minutes.

Ginger, Garlic, Shallot

Add garlic and ginger and red pepper.


Sauté for 2 minutes then add coconut milk and 2 tablespoons of lime juice.

Bring to a simmer for 5 minutes then add the mussels to the pot. Cover and cook for 3 minutes, until mussels open.

Discard any mussels that have not opened.

Add a pinch of sea salt to the broth, the fresh herb and the remaining tablespoon of lime juice.

Coconut Lime Mussels

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36 thoughts on “Coconut Lime Mussels”

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  1. Looks Delicious!!!
    Maybe add a little white wine to the broth too!

      1. I won’t know until Tuesday when our market finally starts up after the long, cold winter. Must be nice having a year round farmers market!

      2. $6 for 2 lbs (from Maine) at Whole Foods. I usually cook them in wine and serve with butter, but this sounds great.

    1. I am very allergic to shellfish also. I sampled a scallop with prednisone and benadryl at the ready. Very tense evening with many fantom itches. After 4 or 5 meals of bay scollops I tried 4 or 5 mussels with no problem. So I am allergic to crustasions and not all shellfish. Have you tried any mullusks?

  2. Yum, just picked up my fishing licence last week, this will be a great way to prep our clams and mussels!

  3. I use that same base (coconut milk, lime, shallots, garlic, ginger, cilantro, etc.) for chicken and pork too! It’s a tasty standby and quick.

  4. 2+ years reading MDA and my first comment is:

    Does anyone know where to get guar/xanthan/carrageenan free coco milk?

    We make our own but it sure would be nice to just pop a can now and then.

    Thanks in advance!!!

    1. That’s a tough one. Even Thai Kitchen Organic Coconut milk has a bit of guar in it. Guar gum is actually not too bad for you though.

    2. I wish I had the book with me right now but I know “Rich Food Poor Food” mentioned a source. Their website might mention it too. (I’m on vacation now or I’d just look it up!)

    3. Try your local Asian market, ours has a few brands that only have coconut in them. I like the cartons of coconut cream too, it’s think and doesn’t have as much added water.

    4. Natural value. Order on Amazon. Just got 12 cans. Google guar gum free coco. Milk.

      1. I ordered Natural Value coconut milk from Amazon in bulk for that reason, but it was terrible! It tasted so bad (and nothing like coconut) that I couldn’t even use it. I would not recommend that brand to anyone. If you are considering it, buy one can to try before you order a dozen from Amazon.

    5. Aroy-D also has coconut oil and cream in a box instead of a can. You can get it on Amazon, too.

      1. And by oil I mean milk. That’s what happens when you wake up too early…

  5. Looks great we can get mussels from South Australia here and they a beautiful. Just a little word of caution. Taste the broth after cooking the mussels before adding the salt, they can be quite salty on their own,

  6. That seems so refreshing! I really love mussels and that’s a perfect way to cook them.Brings summer one step closer!

  7. Alotta Zinc in those mussels, and as I understand, it doesn’t matter if they are farm raised or wild caught either.

  8. I’ve never made mussels before so I was a little scared BUT they came out so good! I’d even venture to say they were better than any restaurant.

  9. I get mine for free on the bay side of Assateague Island. I normally just throw them onto a grate, over an open fire.

  10. I made this last night…the whole family loved it! It was so yummy…it’s a keeper!!

  11. not bad, just cooked this up. Methinks tomatoes would be a tasty substitute for the red peppers.

  12. Just made this for dinner… DELICIOUS
    And it was my very first time trying mussels.

    1. It’s only a week later and already I’m craving these again… I had scallops on the menu for tonight buuuut I may have to postpone those for tomorrow to get my mussel-fix in 😀